I made your plant based deli slices. They’re so delicious. I like that I know what went into them and they don’t lack in flavor. Your recipes will be a staple in my vegan home. I cook a lot and don’t make too many peoples recipes because they don’t know how to season. You definitely know how to season and have techniques to back it up. Can’t wait to make this
I made the sausage yesterday and it was absolutely amazing. So much flavor. I even added a bit of maple syrup to the marinade for like a maple fennel sausage vibe!
Well, now I am on the hunt on where to find Lions Mane mushrooms. As always, thanks for sharing another wicked delicious looking recipe with us. PS. I made the Kickass Rueben sandwich from the Wicked Healthy Cookbook and hands down one of the best sandwiches I've had in a long time. Appreciate all the work you and your brother put in exposing us to amazing plant based food.
Another amazing recipe! Looking forward to trying this. I will say that your All-Day Breakfast Scramble Tart is my absolute favorite recipe. And it’s delicious for any meal…I make it often (not always with the pastry). ♥️♥️♥️ The ending of this video was the best…those tongs! Have a great weekend.
I made these breakfast patties with a lions mane grow kit. Made bagel sandwiches with these and JUST egg. So friggin good! The fennel is truly the secret to giving the patties that sausage flavor. Thanks for the video!
This looks amazing! I’ve been thinking about getting a Lion’s Mane grow kit. What a perfect breakfast. Love seeing Ms. Frankie, she is a beauty and has a dachshund friend! I had two dachshunds ❤️ I need those tongs so I can clack them lol.
For 18-months my wife and I have been learning & working the “whole food plant-based eating style. Early on I learned is that I wanted to keep foods I liked just to make them healthier. Thanks, Sir, for this recipe. While I haven’t embraced the “sausage” yet, the scrambled eggs are a huge plus. We now have scrambled egg sandwiches again & they’re delicious. 👍 I will work on the “sausage” till I can replicate the flavor of a Jimmy Dean or Owens breakfast meat. Again, thanks for this recipe, others like it & your enthusiasm for cooking. It’s contagious!
Just in case the music didn't cue you in, don't give avocado's to your dog. One or two bits may not hurt (depending on the size of your dog) but any more of that can cause vomiting and diarrhea
I just got your wicked healthy cookbook and looking forward to using recipes. Do you make Franki dog food? If so what is it. Thank you for creating positive energy on utube
Wish I had access to those mushrooms, my tesco manager refuses to stock them. 😢 I found an old recipe from the Great Depression to make American breakfast sausage patties using cold cooked oatmeal. I have altered it to make it vegan by using flax eggs instead but it turned out the closest I have come, so far, with a homemade breakfast sausage. But I one day hope to get ahold of some lions mane mushrooms to be able to make your sausage patties. We have never had a recipe from Wicked Kitchen that we do not enjoy! Even watching your videos gets the entire house drooling and then coming up with other ideas they wish you would make lol.
Thanks for watching. Lions Mane are for sure not mainstream retail price ready with the low costs they work too. BUT grow kits from @marvellousmushrooms in the UK are available on line.
@@DerekSarnoChef ohhh thanks for the suggestion. I grow my oyster mushrooms, not sure why I never thought to grow lion main’s. Over to marvellousmushrooms I go. Thanks again!
Looking forward to trying the tofu that way...I usually break it up as it goes into the pan. Not sure the lions mane sausage will happen (this weekend, at least), but this definitely inspired our post-canoeing Sunday breakfast! (On what appears to be a "cool" morning by Texas standards.)
I binge-watch & enjoy your videos like perhaps other households do soaps or netflix of an evening on the sofa lol! Everything you cook is amazing and I've been a huge fan for a while now. I love how you tidy as you go (I do too) and how you've been narrating your videos lately. You give me so much inspiration and I love what you do for the vegan community (& meat-eaters too)! I'm desperate to get a grow kit, but keep chickening out lol (no pun intended)... And needless to say this breakfast looked amazing, and I love seeing Miss America. Thanks Derek. ...And if you opened a vegan deli in my neck of the woods (Devon), I would honestly be broke after a week 😅🌱🙏
Oh this is going to be a new breakfast staple in my home! Any suggestions for glass top cooking, especially when it comes to cooking mushrooms? I miss using my cast irons on a gas range.
@@DerekSarnoChef We have a local grower producing gorgeous lion's mane, chestnut, oyster varieties and maitake. With the great quality and easy access I haven't cleared the mental hurdle of growing my own. With the wet summer we've had in NJ we also have a bounty of chanterelle right now.
The video showed you using 2 cloves (the spice) in the mortar, but the recipe in the description lists cloves of garlic. Also it says garlic in the procedure where it would be the place for the ground cloves. I assume the spice is what's intended.
That's kooks amazing! When can I pop round? I must try and find or grow some of those mushrooms. We sometimes have giant puffballs in the garden in the autumn, they make amazing mushroom "steaks" too
😳 Breakfast was a banana sandwich, my stomach feels cheated. Great job with the editing, miss Frankie is adorable and the castanets playing at the end 🤣
OMG, I made this dish this morning. So freakin' good. Can not wait for my kit from North Spore to start fruiting. I have made the steak, the #Sarnosear takes some practice, but I am getting it. Thanks Derek, hello Ms Frankie!🐶
This looks so good! I’ve been trying to find your video when you showed the mushroom frying method next to the boiling no oil method but I can’t seem to find it. Not to give you more work to do but if you or anyone knows which vid that is I’d appreciate it!
Always hungry after I've watched your videos. Only have dried lions mane where I live and am going to dish up an amazing brunch this morning (about 9h00 in South Africa as Im typing this) And then I ended up setting the speed to .5, mesmerised with your tong skills and then to .25. Replaying it over and over. Still to fast to pick up the skill :)
Have you tried scrambled tofu with Black salt (kala namak)? It has an eggy smell and makes scrambled tofu taste exactly like scrambled eggs. Add the salt right at the end.
